RecipeMuncher

It is amazing where slightly drunken conversations can lead. In this case the answer is Dorset. To Mat Follas’s Wild Garlic restaurant, to be more specific. A request from the man himself to cover for a holidaying sous chef could not be passed over so I’ll be cooking there for two weeks from July 5th – a prospect that fills me with excitement given the amazing range of produce available. Knowing how much Mat values local and seasonal food, the menu will be a pleasure to cook. What’s eve (...)